Institution · Minneapolis, MN

New Horizon Foods

Name: New Horizon Foods
Address: 3733 23rd Ave S, Minneapolis, MN

3733 23rd Ave S

Last inspected Mar 30, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

Mar 30, 2026

Complete

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0840ACleaning and sanitizing

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS ON BLADE. CLEAN AND MAINTAIN CLEAN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0850Food temperature

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

OBSERVED MICROWAVE WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

OBSERVED SOME WET WIPING CLOTHS ON COUNTERS THROUGHOUT FACILITY. STORE WIPING CLOTHS IN AN APPROVED SANITZER SOLUTION WHEN NOT IN USE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.1520ACleaning and sanitizing

Official wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

OBSERVED AREAS WITH MISSING CAULK, AND CAULK WITH MOLD BEHIND DISH AREA. REDO CAULKING.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Mar 30, 2026 · Original Source

Routine

Feb 26, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

OBSERVED LETTUCE AND TOMATO IN PREP LINE COOLER AT 44-45*F. COLD, TCS FOODS SHOULD BE HELD AT OR BELOW 41*F AT ALL TIMES. PERSON IN CHARGE MENTIONED THAT LUNCH HAD RECENTLY ENDED AND FOODS WOULD BE TOSSED. TURN DOWN UNIT AND MONITOR COLD TEMPERATURES TO ENSURE COLD, TCS FOODS STAY AT OR BELOW 41*F.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

OBSERVED DUSTY FAN IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Feb 26, 2025 · Original Source

Routine

Dec 29, 2023

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

OBSERVED CUT LETTUCE AND CUT TOMATO ON ICE ON COUNTER AT 47*F. INSTRUCTED PERSON IN CHARGE TO MOVE FOODS TO COLD HOLDING UNIT. COLD, TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE KEPT AT 41*F OR BELOW USING A MECHANCIAL COLD HOLDING UNIT.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0855Cleaning and sanitizing

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

OBSERVED WALK-IN COOLER WITH DUST BUILD UP ON FAN AND CEILING. CLEAN DN MAINTAIN CLEAN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode MN Rule 4626.0935Cleaning and sanitizing

Official wording

Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Inspector’s notes

OBSERVED SOME WET DISHES STACKED TOGETHER. ALLOW DISHES TO AIR-DRY BEFORE STACKING.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Dec 29, 2023 · Original Source